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Burritos z krewetkami
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Krewetki blanszowane tacka
4 servings 45m

Shrimp burritos with black beans, aioli and pico de gallo

Ingredients

Aioli:

  • ½ cup thick mayonnaise

  • 1 tsp hot Sriracha

  • ¾ tsp fresh lime juice

  • ½ tsp Old Bay seasoning

  • Salt

Shrimps:

  • 500 g NORSO blanched and peeled shrimps, thawed and patted dry

  • 2 tbsp rapeseed oil

  • 1 small onion, diced

  • 1 small green bell pepper, diced

  • 2 garlic cloves, thinly sliced

  • ¼ tsp ground cumin

  • ¼ tsp paprika

  • Salt and black pepper to taste

For serving:

  • 4 large flour tortillas, warmed

  • 200 g cooked basmati rice

  • 1 small can black beans, rinsed and drained

  • 100 g shredded cheddar cheese

  • Iceberg lettuce or napa cabbage, shredded

  • 200 g pico de gallo (diced tomato, onion, jalapeno, and cilantro)

  • 1 ripe avocado, sliced

  • 1 small bunch chives, sliced

Recipe instructions

Aioli:

  1. Mix mayonnaise, Sriracha, lime juice, and Old Bay seasoning. Season with salt.

Shrimps:

  1. Heat oil in a large skillet. Add onion, bell pepper, and garlic. Sauté, stirring, until slightly golden.

  2. Add shrimps, cumin, and paprika. Season with salt and pepper. Stir-fry about 4 minutes.

  3. Place a tortilla on a serving plate. Add ¼ cup rice and ¼ cup beans. Top with a quarter of the shrimp mixture, cheese, lettuce, pico de gallo, and avocado slices.

  4. Sprinkle with chives and drizzle with aioli.

  5. Roll up the burrito tightly and repeat with the rest.

  6. Cut each burrito in half and serve with extra aioli, Old Bay, and chives.

See also